Instant Pot Cornbread (8 Pieces)

Ingredients

  • 2 large eggs
  • 1 ½ cups buttermilk
  • ¼ cup melted butter
  • 1 cup all-purpose flour
  • 1 ½ cups yellow cornmeal
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup water
  • Honey
  • Butter

    • Equipment

  • Instant Pot cake pan
  • Cooking spray
  • 2 large bowls
  • Whisk
  • Aluminum foil
  • Instant Pot
  • Instant Pot trivet
  • Wire cooling rack

    • Instructions

    1. Spray Instant Pot cake pan with cooking spray. Set aside.
    2. In large bowl, whisk together eggs, buttermilk, and melted butter, until combined. Set aside.
    3. In other large bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. Slowly pour dry ingredients into wet ingredients, whisking constantly to combine.
    4. Pour batter into greased cake pan. Cover pan with foil.
    5. Pour water into Instant Pot. Place covered cake pan on Instant Pot trivet and lower trivet into Instant Pot.
    6. Secure lid with valve in Sealing position. Cook on Manual High Pressure for 50 minutes. When time is up, let pressure naturally release for 10 minutes, then quick release to let out remaining pressure.
    7. Carefully remove trivet and cake pan from Instant Pot. Place cake pan on wire cooling rack and let cool uncovered 5 minutes. After 5 minutes, remove cornbread from cake pan. Serve with honey and butter, if desired.

    Source:

    Ingredients, equipment, and instructions have been taken from here

    Images have been taken from here